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Sicilian Octopus ,old school method 
Fingerling potatoes poached in virgin olive oil with herbs and garlic

Organic root vegetables
House made Italian veal sausage .
Butternut squash soup with goats cheese medallion in Amaretti crust
Duck confit rillette with Wild berry mostarda and clementine ,walnut salad
Hokkaido scallop ceviche,spicy tomato aspic
Wild asparagus salad, Quail egg cooked sous vide and Maltaise emulsion
River Scotish tartar ,citrus and salsa verde
House made Gravad lox Caper berries and micro greens salad
Yellow fin tuna Nicoise
Canadian lobster poached in Champagne ,herb potato presse  ,roasted Porcini mushrooms and classic tarragon mouselline emulsion
Coq au Vin  in Pinot Noir essence a la facon Chef Stefano Leone
Cornish hen supreme in rucola leaves cooked sous vide ,lemon ,marjoram beurre blanc
Chilean Sea bass cooked unilateral in chanterelle mushroom medley
Prosciutto di Parma ,Fresh Burrata cheese ,Pear and avocado 
Prime rib in mustard ,mushroom dry rub, cooked slow ,truffle herb beurre compose  ,Classic Rossini reduction ,fingerling potatoes and organic greens
Australian rack of lamb ,fleur de sell ,lamb jus with mustard seeds, haricots vert and Picholine olives
Turkey breast involtini stuffed with chestnuts ,Pomme de terre Amandine Madeira gastrique and lemon,fennel mostarda
Osso buco ,sweet bread terrine wrapped in Prosciutto di  Parma ,Orange,fig mostarda and micro greens
Taleggio cheese tasting ,honey comb ,Maple sirup ,black truffle vinaigrette
Rocaverrano goats cheese in ash dust, Pear D'Anjou salad ,purple micro basil and honey ,pink peppercorn emulsion
Buffalo mozzarella Campana with Tuscan tomato ,caper berries salad 
Karma Resorts ,,Leading small hotels of the world,, My brilliant Thai chef de partie team
Six Sense Charity diner. Capsicum creme brulle with raspberry hazelnut parfait.
Six Sense Resorts charity event. Aziz my talented hard working sous chef and chef Alex from Sala Samui
Karma resort Samui. Second year anniversary BBQ partie on the beach.
Boletus mushroom cappuccino ,almond spuma with boletus dust and duck en salmie crouton
Pistacchio gnocchi in gorgonzola ,blue berry reduction
Topinambour soup with river Scotish salmon 
Yellow fin tuna pave in herb,lemon crust with Sicilian vegetable Caponatina in agro dolce
Crispy prawn amouse bouche shooter 
Wild salmon pave in rucola Vichyssoise soup
Sofa Bar ,Ristorante
Wagyu Beef Tenderloin ,hand made tagliatelle pasta in lemon caper sauce
Butter poached lobster tail in roasted tomato and sweet pea soup....Intercontinental Cairo Valentine day promotion-
Dining on the rocks ,,Six sense resort charity event
Six Chefs ,six courses charity event celebration Koh Samui Thailand
Soft goats cheese Corneto  with candied red beets
Edible flowers
OK. Chef ,cool off ,,great night
Diver scallop ,corn ,chanterelle mushroom ragu
Focaccia bruschetta with pine nut ,basil pesto ,Buffalo mozzarella and oven roasted tomato
Dark chocolate  fondant ,hazelnut soil with Frangelico creme anglaise and selection of berries.
Plating,,,Sweet green pea soup with salted Cod ,,Bacala ,, and creme fraiche 
Malpeque oysters with watercress soup...Plating for Samui chef society
Christmas eve five course cheese tasting menu. Plating Roccaverano goats cheese in ash dust with pear D'Anjou salad
Butter poached Canadian Lobster in Nantua nage and crouton topped with rouille
Atlantic lobster cooked sous vide in Shiraz essence ,wilted young leeks and roasted fingerling potatoes
Canadian lobsters live 
3 Michelin star chef Guy Savoy and myself after too many Grappas. 
Cote de boeuf in porcini mushroom ,mustard ,spices and pink peppercorn rub, hanged for 72 hrs .
Baked eggplant Parmiggiano . with melted buffalo mozzarella ,ready to be plated 
Duck leg Confit macerations in fresh thyme sea salt ,brown sugar star Anise and pink peppercorn ,ready to be pressed for 72 hrs. before confit in duck fat. Eau ,,a la bouche 
Enoteca ,menu plating,comfort food,for the soul.
Whipped Bacala  ,sevruga caviar ,steamed quail egg and porcini mushroom ,oven roasted tomato focaccia bruschetta.
Organic farm vegetables cooked  in duck consomme  
Chilean Sea Bass seared and finished Unilateral with spring farm vegetable medley.
Yellow fin tuna in herb,peppercorn crust,Foie gras au torchon ,brulee and Rossini sauce
Apple tart with vanilla ice cream and house made wild berry preserve 
Intercontinental Cairo ,,Italian promo night,,,Seafood Lasagna with Trapanese  sauce (almond ,mint and roasted tomato pesto)
Valentine's day,,,White and green asparagus salad with poached quail eggs sevruga caviar and Maltaise mousselin 
House made goats cheese ravioli with heirloom tomato fondue 
Zazen Boutique Resort Koh Samui Thailand-Le salon de Tea
Scent Hotel -Relais&Chateaux ,Le Jaron  restaurant Koh Samui Thailand
Satine Concept -Sheraton Hangzhou China-Contemporary french 
House made Cappeletti | Burrata stuffing | Beluga Caviar| Crushed sweet pea sauce|
Linguine Vongole Verace | Slash of Vigna Leone white wine |
Tuscan Caciucco Seafood | Chianti Classico tomato broth. 
Farm to table 
Chef Stefano Leone | 2014
Hokkaido diver Scallops |Winter black truffles| Mascarpone -citrus gratin | Salmon caviar |Edible flowers. Black truffle oil drizzle . Pure Blue marine foundation,  Charity event 
Pure Blue Foundation Charity event October 2014 
Boletus mushroom cappuccino | Duck confit en Salmis| Dry boletus powder
Plates presentation before service 
Four best chefs for a Blue Cause. Chef Coco -Akaryn,,Chef Aziz -Peace resort ,,Chef Stefano Leone Six Senses Resort 
and Chef Sebastien -Napasai resort . 
Black Angus cooked sous vide at 50 C degrees | Pomme de terre presse | Parsnip puree  | Port wine reduction |
Pure Blue foundation menu 2014
Let's get started 
Great Night ,great event , calls for a good glass of red and a good cigar.
Pure Blue water foundation charity event. Thank you for a a great cause.
Malpeque Oysters|Proseco -organic cucumber vinaigrette| Vinaigre De Xeres Mignonette |
Canadian Lobster Ceviche| Tomato -Saffron vinaigrette |Pickled red radish
Hokkaido scallop| Fennel-green apple-orange broth | crispy apple chip| Celery micro greens |drizzle of white truffle oil
Cornish Hen Balottine in Veal crepinette| rubbed in 25 spices | oven roasted peach and pears| 
White asparagus and green asparagus salad | Maltaise emulsion | Umbria Summer Black truffles
Red Mullet Fillet in San Marzano tomato essence , Sicilian  olive soil , caper dust 
Hand made Ravioli , crushed spring peas and beluga caviar 
Duck breast sous vide with forest berry gastric and Merlot red wine reduction 

60 celcius pasture land beef tenderloin Yukon gold potato presse , cremini  mushroom essence 
Diver scallops with Romesco cauliflower , boletus mushroom nage 
White chocolate Panna Cotta with salted Greek yogurt  comprised strawberries and cherry tomato compote 
Cacciouco a la Toscana 
Oysters with classic Mignonette , chardonnay , green apple vinaigrette and somme de tere rat with pecorino mousse 
Hokkaido Scallops with horseradish espuma and chlorophyll  essence